Vegetable Noodle Stir-Fry

This Vegetable Noodle Stir-Fry is a vibrant and flavorful dish that showcases a medley of fresh vegetables tossed with gluten-free noodles in a savory soy sauce. Quick to prepare and packed with nutrients, it's a delightful meal that's sure to please everyone at the table.

Ingredients

• Gluten-free rice noodles - 150 grams
• Broccoli florets - 100 grams
• Carrot - 1 medium, julienned
• Bell pepper - 1 medium, sliced
• Snow peas - 100 grams
• Green onion - 2 stalks, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Gluten-free soy sauce - 3 tablespoons
• Sesame oil - 1 tablespoon
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Sesame seeds - for garnish (optional)

Steps

1. Cook the gluten-free rice noodles according to package instructions, then drain and set aside.
2. In a large skillet or wok, heat the olive oil over medium-high heat.
3. Add the minced garlic and grated ginger to the skillet, sautéing for about 30 seconds until fragrant.
4. Add the broccoli florets, julienned carrot, sliced bell pepper, and snow peas to the skillet, stirring frequently for about 5-7 minutes until the vegetables are tender-crisp.
5. Reduce the heat to medium and add the cooked noodles to the skillet along with the gluten-free soy sauce and sesame oil, tossing everything together for about 2-3 minutes until heated through.
6. Season with salt and black pepper to taste, and remove from heat.
7. Garnish with chopped green onions and sesame seeds if desired, then serve immediately.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from the variety of vegetables.
• High in fiber, which supports digestive health.

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